One Skillet Chicken with Bacon Mushroom Gravy

One Skillet Chicken with Bacon Mushroom Gravy is a hearty, savory, satisfying meal that has a paleo option.

1 ½ lb chicken thighs or breasts skinless boneless (about 4 to 5 pieces)
2 slices uncooked bacon chopped
1 ½ cup sliced white mushrooms
1 tablespoon avocado oil or olive oil
½ teaspoon sea salt divided
⅛ teaspoon black pepper
1 tablespoon butter
2 garlic cloves minced
1 teaspoon dried thyme leaves
⅓ cup chicken broth
Thickener: 3 ounces cream cheese, softened For keto version, or for *paleo version use- 2 teaspoon arrowroot powder + 1 tablespoon butter (mashed together with a fork

Sprinkle chicken with ¼ teaspoon salt and ⅛ teaspoon pepper. In a large skillet over medium-high heat sear chicken in the 1 tablespoon oil for 5 to 7 minutes on each side until browned.
Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.
Add 1 tablespoon butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
Add chicken broth, dried thyme & ¼ teaspoon salt to the pan and stir.
Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.
Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.
NUTRITION

Serving: 1chicken thigh with ¼ of the sauce and mushroomsCalories: 420kcalCarbohydrates: 3gProtein: 25gFat: 35gSaturated Fat: 13gSodium: 478mgFiber: 0gSugar: 1g